Roast Veg and Chickpea Stew

This is one of my favourite dinners to make at this time of year, it’s so warming and hearty and works perfectly for a simple, quick meal. Plus it makes getting your five-a-day so much easier as it’s filled with courgette, aubergine, tomato, onion and garlic. I think it tastes great with a simple side of quinoa or added into roast sweet potatoes.

OVERVIEW

Serves: 4

Difficulty: easy

Ingredients:

2 courgettes, sliced

1 aubergine, sliced

1 red onion, sliced

3 garlic cloves, chopped

x1 400g can of chick peas, drained

x2 400g can of tinned tomatoes

2 tablespoons of tomato puree

1 tablespoon of honey or maple syrup

Pinch of chilli flakes

Salt and pepper

Method:

Preheat oven to 180c, fan.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper – give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35-40 minutes.

While your vegetables are cooking place your tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat. Bring to the boil and then reduce the temperature and leave to simmer for 10-15 minutes.

Once your vegetables and chick peas are cooked, stir them through the tomato mixture and enjoy!